Honey Ginger Pear Salad


Serves: 4


1 tsp lemon juice

1 Tbsp Flying Olive Honey Ginger, Cranberry Pear, or Pomegranate-Quince Balsamic Vinegar

½ -1 tsp Dijon mustard

¼-½ tsp grated ginger (I use less when I use Honey-Ginger Balsamic)

¼ tsp kosher salt

¼ tsp freshly ground black pepper

1-2 tsp honey, if desired

1 ½ Tbsp Flying Olive Roasted Walnut Oil, Lime, Lemon Extra Virgin Olive Oil

2 cups baby spinach

1 cored and sliced Bartlett pear

3 Tbsp golden raisins

3 Tbsp toasted walnuts, chopped


Whisk together the lemon juice, Flying Olive Balsamic Vinegar of Choice, Dijon mustard, fresh ginger, kosher salt, and black pepper. Gradually add the Flying Olive Oil of Choice, whisking until blended. Taste and add honey until it reaches the desired sweetness.

Toss together 2 cups of baby spinach,  in a medium bowl. Toss with half the dressing, adding more dressing as desired.

Divide salad among 4 plates. Top with the pear slices, raisins, and  toasted walnuts.

Inspired by a recipe in Cooking Light Magazine, September, 2018.

Submitted by Barb L.